August 21, 2012

Bite-Size Potato Skins with Chipotle Ranch Dipping Sauce

These were a last minute side dish.  I was going to make my Baked Garlic Parmesan Fries, but when I realized I had way too much bacon than I needed, I browsed the web for a quick recipe (which really means I got on Pinterest).  The first few recipes I found required baking the potatoes for 40 minutes or so, but I didn't have that much time.  So, I was drawn to this recipe, because you boil the potato slices for 5 minutes and then bake for 15 minutes and you are done.  It totally worked.

THESE ARE SOOOOOOOOOO GOOD

MAKE THESE ASAP

I'm pretty sure I LOVE these

Got it?

With football season just around the corner, you guys need to keep this recipe on hand.  It is a perfect party food, because you can pick them up and eat them, no utensils needed. The chipotle ranch was incredible!  I love chipotle chili powder and I use it in so many dishes.  It adds an amazing smoky flavor to your dishes.  I purchased mine at the regular grocery store, so hopefully you won't have a hard time finding it.      
Bite-Size Potato Skins
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 med-large russet potatoes, unpeeled
seasoned salt
pepper
1 - 1 1/2 c. shredded Cheddar Cheese
6-8 strips bacon, cooked and crumbled
chopped green onions, for garnish, opt.

Wash the potatoes and slice into 1/4'' rounds.  Place in a pot of cold and salted water.  Bring to a boil, cover, and boil for 5 minutes.  Potatoes should be tender if you stick a fork in them, but not too soft.  Drain.  Pat dry with a paper-towel (I let mine sit in the colander for about 10 minutes while I did a few other things, so they were already dry).  Transfer slices to a foil-lined baking sheet.  Place them in a single layer.  Sprinkle a little pepper and seasoned salt over each slice.  Then, top each one with shredded cheese and crumbled bacon.  Bake at 375 degrees for 13-15 minutes or until cheese is melted.  Remove from oven, allow to cool a few minutes, and serve with Chipotle Ranch Sauce or regular Ranch.  Serves: 4-6

Chipotle Ranch Dipping Sauce
1/4 c. ranch dressing
1/4. sour cream
1 tsp. chipotle chili powder, or to taste
1/2 tsp. garlic powder, or to taste
1/8 tsp. cayenne, opt. (I did not add)
a little salt and pepper

Stir together all ingredients and mix until well combined.  Refrigerate any leftovers.    


Idea from: Vittles and Bits

20 comments:

  1. Oh yes, perfect football food! Bookmarked:@)

    ReplyDelete
  2. Thank you so very much for adding the picture with the recipe, it helps me so much.

    ReplyDelete
    Replies
    1. Thanks for suggesting it! - Jenn

      Delete
  3. Yum, these sound sooo good!! Perfect for fall & football season. Can't wait to try them!

    http://kaylasmalltownlife.blogspot.com

    ReplyDelete
  4. They look delicious! Where do you find the chipotle chili powder? Joni

    ReplyDelete
    Replies
    1. I found mine in the spice aisle at Walmart. It is McCormick brand. - Jenn

      Delete
  5. Oh my but these look sooo good! Thanks for sharing the recipe. I will certainly have to give these a go very soon.

    ReplyDelete
  6. Yum! These sound delicious! Just yesterday my son asked me if I would cook some potato skins :) Thanks for sharing. One question though, what temp do you bake them at?
    Thanks,
    Michelle

    ReplyDelete
    Replies
    1. Oh yes, that is kind of important, huh? It is 375 degrees. Thanks for catching that, I will update the recipe! - Jenn

      Delete
  7. Holy Flip! These look soooo good. Thank you for sharing. Also, thank you for visiting and the sweet comment at The Dedicated House! It means the world!! Hey, I would love it if you would share this delicious recipe at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/08/make-it-pretty-monday-week-11.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

    ReplyDelete
  8. Amazing I cant wait to make these. And I have that chili powder :) one question what brand ranch do you use?

    ReplyDelete
    Replies
    1. I usually use the regular Hidden Valley Ranch (not the buttermilk one), but last time I bought the Light Hidden Valley Ranch and I am really liking it. I used the light for this recipe. -Jenn

      Delete
  9. hahaha...browsing means being on Pinterest:-) I can so relate to that comment!!! This is such a fun appetizer and super easy to whip up!!! My hubby is going to love these! Going on my pin board for sure:-)

    ReplyDelete
  10. I made potatoes like that a few months ago. But that dip??? It looks like it is to-die-for! Pinning this!
    Stopping by from the Weekend Wrap-up Party :)

    ReplyDelete
    Replies
    1. Oh yeah - you have got to try the dip! - Jenn

      Delete
  11. You had me at "potato skins" ...

    Visiting you from MIUM blog hop.

    thriftshopcommando.blogspot.com

    ReplyDelete
  12. Found you on Pinterest. These look soo good! I love potato skins. These will definitely be made on Survivor (the show) night. They'd be really good with diced jalapenos and diced orange pepper added too. Mmm!

    ~ Catie

    ReplyDelete
  13. Hi Jenn, I made the potato skins for the Michigan/Alabama game. They were fantastic!!! My husband and I loved them, I will be making them again and again. Thank you for the great recipe!

    ReplyDelete
    Replies
    1. I am so glad you guys liked them! - Jenn

      Delete
  14. I'm back... Wanted to let you know I made these and just posted about them-really good! It was fun that they fit my PIGskin Challenge theme this year-thanks:@)

    ReplyDelete

LinkWithin